Wildwood’s Hot Wings Recipe

Wildwood’s Hot Wings Recipe
Staff Writer
Wildwood’s Hot Wings

Made with Frank's Red Hot sauce and a signuature homemade rub, these classic hot wings are perfect for parties or any other at-home events. You can bake the wings in advance and then fry or  broil them just before serving. — Will Budiaman

Click here to see How to Make Perfect Hot Wings.

Ingredients

For Big Lou’s spice rub

  • 2  cups  dark brown sugar
  • 1/2  cup  kosher salt
  • 1/2  cup  turbinado sugar
  • 1/4  cup  paprika
  • 1  tablespoon  black pepper
  • 1  tablespoon  white pepper
  • 1  tablespoon  granulated onion
  • 1  tablespoon  granulated garlic
  • 1  teaspoon  ancho chili powder
  • 1  teaspoon  cumin
  • 1  teaspoon  ground celery seed
  • 1/2  teaspoon  cayenne

For the wings

  • 2  cups  all-purpose flour
  • 12  chicken wings, cleaned and end nibs removed
  • One 32-ounce bottle Frank’s RedHot Sauce
  • stick unsalted butter
  • 1/2  cup  honey
  • 4  cups  canola oil
  • Celery, for serving
  • Blue cheese dip, for serving

Directions

For Big Lou’s spice rub

Mix all of the ingredients well in a large bowl and let stand for 2-3 hours. Store in an airtight container.

For the wings

Preheat the oven to 350 degrees.

In a large bowl, mix the all-purpose flour with ¼ cup of Big Lou’s spice rub. Put another ¼ cup of the spice rub in another bowl. (Reserve any remaining rub for another use.) Toss the wings in the rub and then the flour-rub mixture.

Line a baking sheet with parchment paper and place all of the wings on the pan. Place in the oven and cook until the internal temperature of the meat reaches 160 degrees, about 1 hour.

Meanwhile, warm the hot sauce in a medium-sized pot over medium-high heat. Once warm, add the butter and honey, stirring to combine. After the butter has melted and the sauce is uniform, remove from heat and set aside.

When the wings are done remove them from the oven and heat the oil in a large pot or deep fryer to 350 degrees. Fry 6 wings at a time, repeating until all wings are golden brown in color, about 2-3 minutes. Toss the wings in the sauce until evenly coated. Serve with celery and blue cheese dip.

Nutritional Facts

Total Fat
309g
100%
Sugar
61g
68%
Saturated Fat
37g
100%
Cholesterol
4mg
1%
Carbohydrate, by difference
216g
100%
Protein
26g
57%
Vitamin A, RAE
460µg
66%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
214µg
100%
Calcium, Ca
447mg
45%
Choline, total
14mg
3%
Fiber, total dietary
27g
100%
Fluoride, F
2µg
0%
Folate, total
311µg
78%
Iron, Fe
19mg
100%
Magnesium, Mg
235mg
73%
Manganese, Mn
2mg
100%
Niacin
15mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
688mg
98%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
1609mg
100%
Thiamin
1mg
91%
Water
111g
4%
Zinc, Zn
5mg
63%

Hot Wing Shopping Tip

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Hot Wing Cooking Tip

Wash everything that chicken touches with soap and hot water.

Hot Wing Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.